January 07, 2010

Healthy Hot and Crunchy Chicken Cones with Mango - Jalapeno Slaw

Think about one of the best things you have ever eaten. Go ahead. It can be a dessert, appetizer, side, main course, whatever you'd like.

Got it?

Now, was that dish healthy?

Ha!

Don't laugh!

Most of us don't equate "healthy" with "one of my favorite things I have ever eaten."

Until now.

I saw these crunchy chicken cones in January's edition of Food and Wine Magazine. I was excited to make them, but knew I wanted to change things up a bit. The recipe calls for these chicken cones to be fried, but I knew baking them would provide the same crispy, crunchy texture that I was looking for. And the texture is phenomenal. Crispy cornflakes provide a base for the interesting mix of flavors that come through with every bite. The combination of the sweet brown sugar, spicy red pepper flakes, and nutty sesame seeds and almonds provide a complex and exciting flavor experience.

But what makes this dish is the slaw. Ohhhhh, the slaw. Do yourself a favor and make this slaw. The sweet mangoes pair perfectly with the spicy bite of jalapenos, the crunch of the coleslaw and the cooling effect of the light mayonnaise brings the perfect balance to this dish. I could eat that by itself. For days and days. Omit the coleslaw and you have a perfect spread for an interesting and tropical sandwich. Oh, the possibilities.

But for now, this wrap will make you do a happy dance times twelve. You'll happy dance down the street, cone in hand. But be careful, because the spice in these will sneak up on you! And you'll love every second if it.

In a saucepan, combine the
mango, jalapeños, vinegar,sugar, water and shallot.
Cover and simmer until the mango is softened, 10 minutes.

Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.

Make the Cones:

Preheat the oven to 400 F.Line a cookie sheet with aluminum foil,
spray with cooking spray.

Transfer the mixture to a
large, shallow bowl. In a second shallow bowl, whisk the eggs with the milk. Fill
a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking
off any excess. Dip them in the eggs, then roll them in the cornflake mixture.

Place chicken on baking sheet
and bake in oven for 30 minutes, turning cones halfway through. Set the chicken
on the tortillas and top with the mango slaw. Roll up and eat right away.

I really need to learn to read my magazines when they come in the mail instead of putting them in a pile that won't be touched for months. If I'd done that I might not have missed this one :) Thanks for sharing - sounds wonderful!